AN EASY SALMON RECIPE THAT’S BIG ON FLAVOR

How do you prepare salmon with minimum effort and maximum flavor? Toss it in the slow cooker, set it, and forget it! I mean, don’t completely forget it. Come back in 2 hours to eat it, please.

This is the easiest way to cook salmon and the taste is excellent! It’s also very healthy, and Low Carb. Can be good for a Keto diet, as well, but watch your protein intake. Grams of protein per day should equal your body weight. Example: 150 pounds = 150 grams of protein per day, or less.

Moreover, since the fish cooks in liquid consisting of broth and lemon juice, it remains moist and flavorful all throughout.

Preparing salmon with the slow cooker method is a good way to ensure tender, juicy salmon each and every time. When done, we’re also going to make a quick creamy lemon sauce to go with our dinner.

HOW TO COOK SALMON IN A SLOW COOKER

First, you want to choose a fresh salmon fillet that’s around 1.5 to 2 pounds. You can also use smaller, individual fillets – it doesn’t have to be just like the one you see here.

Next, line your slow cooker with parchment paper, and arrange lemon slices right down the middle.

Set the salmon fillet over the lemon slices and season with salt, pepper, chili powder, paprika, garlic powder, and Italian Seasoning. I used garlic granules which is dehydrated finely minced garlic with a stronger taste than garlic powder. Also, if you have a favorite seasoning rub for fish, you can use that, instead.

Our following step is to pour some vegetable broth and lemon juice into the slow cooker, all around the fish. DO NOT pour it over the fish.

Finally, set your slow cooker on LOW and cook for 2 hours.

When fish is done, lift up the slow cooker bowl and pop it in the oven for several minutes to get a bit of that browning on top of the fish.

Remove from oven and lift out the fish by the parchment paper.

CREAMY LEMON SAUCE

Combine lemon juice, chicken broth, and heavy cream in a small pot or saucepan and cook for 8 minutes, covered, on LOW.

Remove cover, set heat to HIGH, and continue to cook until sauce has reduced and thickened; about 2 more minutes.

Drizzle sauce over fish, garnish with fresh parsley, and serve with lemon wedges.

HOW TO USE UP LEFTOVER SALMON

Cooking a large piece of salmon in the slow cooker is a great way to meal prep for the week. You can chop up the fillets and add some of it to a soup, or on top of a salad. Try it with my Salmon Cobb Salad.

You can also make salmon cakes, or even stir some into a casserole.

HOW TO STORE COOKED SALMON

Let salmon completely cool. Place in an airtight container and refrigerate for up to 4 days.

HOW TO FREEZE COOKED SALMON

Place completely cooled salmon fillets in a freezer bag; set in the freezer for up to 3 months.

When ready to serve, let salmon thaw overnight in the fridge. Transfer the fish to a rimmed baking sheet and warm it at 275F for about 15 minutes. Fish is done when internal temperature reaches 130F.

3tablespoonslemon juice (I just scoop out juice from the slow cooker where the fish was cooked)

1/4cupchicken broth, water, OR white wine

2/3cupheavy cream

1/8teaspoonlemon zest

chopped fresh parsley,for garnish

Instructions

FOR THE SALMON

Line slow cooker with a large piece of parchment paper.

Cut one lemon into slices and arrange a layer of lemon slices down the middle of the slow cooker.

Place salmon on top of lemon slices; spray salmon with cooking spray and season with salt, pepper, paprika, chili powder, garlic granules, and Italian Seasoning. Using your fingers, rub the seasoning all over the salmon.

Pour broth and lemon juice into the slow cooker, all around the fish. DO NOT pour it over the fish.

Liquid should come about halfway up the fillet.

Cook on LOW for 2 hours, or until opaque and flaky.

Preheat oven to 400F.

Lift up the slow cooker bowl and pop it in the oven for about 5 to 8 minutes to get a bit of that browning on top of the fish. (Most slow cooker bowls can handle oven heat up to 400F)

Remove from oven and lift out the fish by the parchment paper; transfer to a cutting board and set aside.

FOR THE CREAMY LEMON SAUCE

Set a small saucepan or pot over medium-high heat and stir in lemon juice, broth, and cream.

Bring to a simmer.

Set heat to LOW; cover the pot and cook for 8 minutes.

Uncover; stir in lemon zest, set heat to HIGH and cook for 2 more minutes, or until sauce has thickened a bit and reduced.

Remove from heat; taste for seasonings and adjust accordingly.

Cut up the salmon into individual fillets.

Pour sauce over the fillets and garnish with parsley.

Serve with lemon wedges.

Recipe Notes

WW FREESTYLE POINTS: 3

HOW TO STORE COOKED SALMON

Let salmon completely cool. Place in an airtight container and refrigerate for up to 4 days.

HOW TO FREEZE COOKED SALMON

Place completely cooled salmon fillets in a freezer bag; set in the freezer for up to 3 months.

When ready to serve, let salmon thaw overnight in the fridge. Transfer the fish to a rimmed baking sheet and warm it a 275F for about 15 minutes. Fish is done when internal temperature reaches 130F.

Truly delicious and tender. I took the juice from the slow cooker, tossed it in the pan with cream and some more lemon, and cooked it down until it was pretty thick. It was AMAZING! The sauce was POWERFUL which I personally love 🙂 I paired it with an avocado for my greens and it was lovely. Thank you so much for this recipe! I will definitely be making it again.

This was HANDS DOWN the best recipe. The sauce was perfect (the best part actually) and not bitter. This turned out like something from a nice restaurant. (BTW, I’m wondering if the folks that had a bitter turn out accidentally used buttermilk? Just a thought!)

I made this for some very special people in my life and received NOTHING but rave reviews. I plan to use this as my “come over for dinner and I’ll impress you with a delicious meal” recipe!!

I plan to try this with sautéed shrimp tonight. Fingers crossed. 🤞🏻🤞🏻🤞🏻🤞🏻

Oh no! 🙁 I’m so sorry that happened! I bet it was the lemon slices. Or the lemon rind. I have never had that problem with this recipe, and I’ve only used normal lemons, but maybe you can try it with meyer lemons next time. Again, so sorry it didn’t turn out for you. 🙁

I am so, so sorry about your dinner. 🙁 If you have a minute, could you please let me know if it’s the sauce that was bitter or the salmon before you added the sauce? I have never had this issue, but maybe I have sweeter lemons? I don’t know… I’m wondering if I should state in the recipe for the rind of the lemon to be removed before adding it to the slow cooker.

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I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!